Turkey escalope with broccoli and carrot vegetables

Name: Turkey escalope with broccoli and carrot vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Broccoli; 100 g Carrots; 7-10 Tbsp Salt; 50 g ribbon noodles; 1 (120 g) Turkey escalope; 20 g clarified butter; 2 TABLESPOONS Marsalla; 70 ml Chicken stock; 7-10 Tbsp Pepper; 1-2 TEASPOONS sauce thickener; 7-10 Tbsp black pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Broccoli
100 g Carrots
7-10 Tbsp Salt
50 g ribbon noodles
1 (120 g) Turkey escalope
20 g clarified butter
2 TABLESPOONS Marsalla
70 ml Chicken stock
7-10 Tbsp Pepper
1-2 TEASPOONS sauce thickener
7-10 Tbsp black pepper

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel, wash and thinly slice the carrots. Steam for 8-10 minutes in lightly salted water. Meanwhile cook the pasta in boiling salted water for 6-8 minutes. Wash the meat, dab dry and fry in 10 g hot clarified butter for 2-3 minutes on each side. Push the meat to the edge of the pan and boil the meat with marsala and chicken stock.
2
Stir in sauce thickener and bring to the boil again. Season with salt and pepper. Drain the vegetables and let them drain. Melt the remaining fat in the pot and toss the vegetables in it. Drain the pasta and sprinkle with some black pepper. Arrange meat, vegetables, noodles and sauce on a plate
3
Preparation time about 25 minutes. Per portion 3100 kJ/ 740 kcal. E 45 g/ F 32 g/ KH 54 g